Fiesta Chicken and Spinach Enchiladas
Fiesta Chicken and Spinach Enchiladas are an enchilada casserole with chicken and vegetables topped with a creamy spicy sauce and cheese.
Ingredients
For the Filling:
- 2 tablespoons extra virgin olive oil
- 1 large onion (finely minced)
- 1 jalapeno (minced)
- 3 fresh garlic cloves (minced)
- 10 ounces baby spinach leaves (chopped)
- 4 boneless, skinless chicken breasts (cooked and shredded)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic salt
- 1 1/2 tablespoons ground cumin
- 10 ounces canned Mild Rotel diced tomatoes with Green Chilies
For the Sauce:
- 16 ounces canned cream of chicken soup
- 1 cup red enchilada sauce
- 8 ounces sour cream (regular or light)
- 1/2 cup milk
- pinch of salt
To Assemble the Enchiladas:
- corn tortillas
- 2 cups shredded Mexican blend cheese
Instructions
- Preheat oven to 350°F.
- Place oil into a large skillet over medium heat. Saute onion and jalapeno until softened, about 5 minutes. Stir in garlic and cook for 1 minute.
- Add chopped spinach and cook until wilted down. Stir in chicken, salt, pepper, garlic salt, cumin, and diced tomatoes. Reduce heat to low and simmer.
- To make the sauce, place soup, enchilada sauce, sour cream, milk, and salt into a large saucepan over medium heat. Stir until warmed through.
- Ladle a small amount of sauce into the bottom of a large 9x13-inch baking dish just enough to cover the bottom. Layer the tortillas and then spread some of the chicken mixture on top, spreading evenly. Repeat until all of the chicken mixture is used, ending with a layer of tortillas.
- Top evenly with the sauce and shredded cheese. Bake for 25-30 minutes until hot and bubbly.
Notes
Source: Adapted from Picky Palate and Meet Me in the Kitchen
You're Gonna Bake It After All
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